Cooking with Belgian Beer

The intention of this book is mainly to show that there is a larger variety of beer dishes than Flemish beef stew or Flemish style rabbit, prepared with beer and prunes. However, you will also find those classics of Belgian cuisine in this book, and the same goes for fritter batter, another beer-ba [...]
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The intention of this book is mainly to show that there is a larger variety of beer dishes than Flemish beef stew or Flemish style rabbit, prepared with beer and prunes. However, you will also find those classics of Belgian cuisine in this book, and the same goes for fritter batter, another beer-based classic. As an introduction I will also give an overview of Belgian beers that looks rather extensive at first sight, but is actually very concise. Other books that give an encyclopedic overview are being published regularly, and so my only intention is to give the ladies and gentlemen amateur cooks an idea with which material they are working. Maybe one has to be a foreigner (i.e. non-Belgian) to notice that in Belgium the offer of beers is displayed at the windows, that even in the smallest country pubs you get at least ten to fifteen different beers, that all beers are being served in their own type of glass, that most cafe owners follow courses to treat the beer as it should be.